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Monday, February 20, 2017

Mexican Chicken Quinoa

I love this recipe so much! Mexican is my favorite food. We eat Mexican more than any other type of food, so this has been on heavy rotation. This recipe is a great mix of flavors and it's healthy! But what I like most about this recipe is that it makes a 9x13" pan and will last us 3-4 days! This recipe and photo are from Well Plated. I changed the ingredients to make it spicier. I will note my changes below.

Ingredients:

1 Cup uncooked quinoa

1 Tbsp olive oil

1 onion chopped

1 green pepper chopped

1lb of chicken cut into bite size pieces

1 Tbsp + 2 tsp of chili powder

1 1/2 tsp cumin

1/2 tsp kosher salt

1/2 tsp pepper

1/4 tsp cayenne pepper

1 tsp minced garlic

1 can of Rotel

1 can of corn (and/or black beans)

1 cup of plain greek yogurt

1 1/2 cup shredded cheese (could use mix of mozz and cheddar, Mexican, or some type of spicy pepper cheese)

Fresh Cilantro (optional for serving)

Directions:

Preheat oven to 350 degrees. Spray 9x13" pan and set aside.

Place 1 1/2 cups of water in pot with 1 cup of quinoa. Bring to a boil, once boiling lower heat to simmer and let simmer, covered for 15 minutes. Fluff with fork and set aside.

In a large pan heat olive oil over medium high. Saute peppers and onions for about 5 minutes. Add chicken and seasonings. Cook through.